Codfish and Corn
It’s only in summer when this perfect combination comes together in my part of the world. Fresh, sweet New Jersey corn and codfish caught off our coast are meant to snuggle next to each other when the warm weather finally arrives. You can cook everything in one pot and have it ready to eat in a half hour. I started with this piece of codfish, a little more than 1 pound. If you have a piece this long, cut it in two or three pieces, otherwise it will flake apart after it cooks, when you try to lift it from the pan in one large section.
Start by seasoning the pieces with salt and pepper, then give them a light dusting with flour. Place some olive oil and butter in a saucepan, place the fish into the pan and sear at high heat, but only on one side. You’ll finish the cooking after you’ve put the rest of the ingredients in the pan.
Remove the seared pieces and flip over onto a platter. As you can see, they’re still partly raw inside.
Scrape the corn from the cobs. I used two ears of corn, but they were so sweet, we were wishing we had one or two more to join the party. Next time.
Place more butter into the pan and add the red pepper and shallots to the pan, stirring for a minute or two. Add the corn and seasonings, stirring for another minute, then push the corn to the side and make room for the fish, adding the pieces of cod in the center of the pan. Cover the pan with a lid and simmer on a low heat for another 5 -8 minutes, depending on the thickness of the fish. Sprinkle it with more minced parsley and serve.
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- 1 lb - 1¼ lb. codfish
- salt, pepper to season
- flour to lightly dust the fish
- 2 or 3 ears of fresh corn
- ½ cup diced red pepper
- ¼ shallot, minced
- 1 tablespoon butter
- 2 tablespoons olive oil
- 3 more tablespoons butter
- minced parsley
- Remove the corn from the cobs and set aside.
- Season the fish with salt and pepper, then lightly dust with flour.
- Place the olive oil and 1 tablespoon butter in a large skillet and bring to high heat.
- Gently place the fish pieces into the pan and sear until browned on one side.
- Remove the fish from the pan, reserving them on a platter with the seared side facing up.
- Add the red pepper and shallot to the pan and cook for one minute.
- Add another tablespoon of butter to the pan, along with the corn, the salt and pepper and minced parsley.
- Stir for one minute, then push the vegetables to the edges of the pan.
- Add the remaining butter to the center space of the pan, then place the fish in the center, with the seared side up.
- Turn the heat to low-medium and place a lid on top.
- Continue cooking for five to eight minutes, depending on the thickness of the fish.
Well I don’t live in New Jersey, but I can get good corn and good codfish. Thanks for the recipe.
A lovely summer dish, Linda. The cod looks like it’s been perfectly cooked, too. Enjoy!
Linda, we have plenty of wonderful cod here but good fresh corn is almost nonexistent. What we get, comes from Spain or Italy and isn’t so good by the time it gets here. The local corn we have lacks flavor in my opinion. So, what do you think about using a good quality canned or frozen corn in your dish?
Ron – I have never tried this with canned or frozen corn, but since you can’t get good fresh corn, it’s worth a try. I’m not sure which one might work better, since I never buy either. If/when you try it, let me know how it works out. Thanks for stopping by.
I adore fresh corn on the cob! It’s one crop Colorado excels in and we can buy it cheap when it’s in season. which is a bonus. We also like codfish and buy it often. This looks like a wonderful combination!
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